A baking-time story, or how “The Baking Sheet” came to be
Once upon a time, Brinna Sands and PJ Hamel were working together at King Arthur,…
The finishing touches
There was a homey feeling in the test kitchen this morning, as we all took…
We’re packing it in… to boxes, that is
On the line—packing, packing, packing... During this crazy holiday shopping season, Susan Reid (my fellow…
True to King Arthur Flour’s identity, we’ve given Arthurian names to all of our buildings.…
Tight economic times especially hard on nonprofits
A message from Tom Payne, King Arthur Flour marketing director: As we all nervously watch…
King Arthur Flour named Top Small Workplace
Earlier this week, King Arthur Flour was named one of the Top Small Workplaces in…
King Arthur Flour lowers the price grocery retailers pay for our flours
It's not often these days manufacturers get a chance to announce good news about food…
Once upon a time, there was a Baker's Store in Norwich, Vermont. Now, this store…
Behind The Scenes
Every school year King Arthur Flour goes out into the community teaching and inspiring children…
Sugaring: the sweet side of mud season
The same conditions that create the horrific road conditions that mark mud season in Vermont…
Our fifth season
Vermont has a reputation as a quirky little state, and not without reason. Many of…
Live from the Coupe
The American team awaits the results in suspense... Jeffrey Hamelman, director of the King Arthur…
(April) fools in the King Arthur test kitchen
So, what, you think it’s smooth sailing every day here in the King Arthur Flour…
When times are tough, thanks for sticking with the best
King Arthur Flour: we deliver quality. BUMMER! That’s what I thought when I heard the…
How crunchy is Vermont?
If the rest of the country has a picture of as Vermonters, it probably involves…
What’s for dinner?
This afternoon our Listen Center community service team is in full swing. King Arthur is…
Baking Team USA, day 2
Friday's evaluation session took longer than expected, as we dissected each and every bread and…
Baking Team USA, day 1
The Coupe du Monde de la Boulangerie–“the bread-baking Olympics”–is now about 10 weeks away, and…
Birth of a baking mix
Time to introduce you to the other two baking wizards in the test kitchen. Sue…
Welcome to the test kitchen
This is where it all happens. Concepts are tested, mixes are born, mistakes made, pans…
Day 4: Baking Team U.S.A.
Yesterday went well. Many, many improvements were noted during the day, some subtle, some dramatic.…
Day 3: Baking Team U.S.A.
There is a hushed intensity in the room today, and the three team members exhibit…
Day 2: Baking Team U.S.A.
The day started early and mellow. By 7 a.m. the team members were here at…
Day 1: Baking Team U.S.A.
King Arthur Flour certified master baker Jeffrey Hamelman is spending this week coaching Baking Team…